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Salsa Baja Grilled Veggies

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Kick your veggies up a notch with the bold, authentic flavor of our Salsa Baja Sauce Starter. Made with a blend of bright herbs, a citrus medley and a hint of garlic.

Prep time: 10 – 20 min | Cook time: 10 min 

Ingredients

  • 3 packages of La Tortilla Factory Salsa Baja Sauce Starter
  • 1/4 cup of Extra Virgin Olive Oil
  • 1 teaspoon of Kosher Salt
  • Vegetables of choice, washed & cut:
    • Asparagus, trimmed
    • Corn, husked and de-silked
    • Cherry Tomatoes, on the vine if possible
    • Eggplant, cut lengthwise into 1/2-inch thick
    • Mushrooms (Cremini or Portobello), stems removed and halved if large
    • Onion, peeled and cut into quarters through the root
    • Peppers, seeded and quartered
    • Squash, sliced into 1/2-inch thick

Directions

Prep. Heat grill to medium-high heat. Wash and cut to size veggies to size. Combine 2 packages of Salsa Baja Sauce Starter with 1/4 cup of EVOO. Toss or brush mix onto veggies.

Grill. Scrape the grill grates clean if needed. Pending on your grate size, foil can be used or even a grill wok to keep veggies from falling through the grates. Grill the vegetables in a single layer, cover and grill over medium-high heat without distributing for 3 to 4 minutes on the first side, then flip and continue to grill according to recommended cook times. Brush with additional marinade as needed:

  • Asparagus, Onions, and Cherry Tomatoes on the Vine: 4 to 6 minutes
  • Eggplant, Yellow Squash, Mushrooms, and Zucchini: 7 to 8 minutes
  • Peppers (Bell, Poblano, Sweet, etc.) and Onions: 8 to 10 minutes
  • Corn: 10 to 12 minutes

To serve. Remove the vegetables from the grill and transfer to a platter. Drizzle with any remaining sauce. Sprinkle with Kosher salt to taste. Serve by itself, alongside grilled meats, or wrapped up in your favorite tortillas.

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